Recipe for South Indian Tamilnadu style Chicken Masala Gravy recipe. Made with coconut milk and spices. Serve hot with Pulao, Biryani or rice.

Ingredients

Spices For the Masala Powder

1 teaspoon black pepper

1 teaspoon fennel seeds (sombu)

2 dried red chilli

2 teaspoon coriander seeds

For marinating chicken

250 grams boneless chicken breast, cut into small pieces

1 teaspoon chilli powder

½ teaspoon pepper powder

½ teaspoon turmeric powder

1 teaspoon salt

2 teaspoon ginger garlic paste

Other Ingredients

2 tablespoon vegetable oil

1 stick cinnamon, 2 inches

2 cardamom

2 cloves

3 sprigs curry leaves

5-6 cashewnuts

1 onion, chopped

1 tomato chopped

1 cup coconut milk (thick)

3 sprigs coriander leaves, chopped

Instructions

Cut the boneless chicken into very small pieces and add in the salt, pepper, ginger garlic paste and turmeric powder. Mix well to combine. Set aside. Let it marinate for 5-10 minutes.

Add in all the spices listed under “masala powder” to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind the mixture in the mixie to make a powder. Set aside.

Heat oil in a pan and add in the cinnamon, cloves, cardamom, cashews and the curry leaves. Saute for a minute on medium flame. Add in the onions and fry till they are soft. About 3-4 minutes. Add in the tomatoes. Fry for a couple of minutes.

Add in the chicken mixture and the ground masala. Saute for 7-8 minutes till the chicken is completely cooked and dry.

Add in the coconut milk and let it simmer for a couple of minutes. Remove from heat and garnish with coriander leaves.

Recipe by Kannamma Cooks at https://www.kannammacooks.com/chicken-masala-gravy-recipe/